Leon ristorante

A fixed menu that allows you to eat as much beef tagliata as you want. It also includes a mixed appetizer and a side dish. Excellent for grilled meat lovers.

All you can eat menu that adds Picanha to the meat selection. Includes appetizer and side dish. Picanha is a very flavorful Brazilian cut with an outer layer of fat.

The complete carnivore experience. An unlimited selection of various prized cuts including Bavetta, Diaphragm, and Asado, in addition to the classics. Includes appetizer and side dish.

Raw Wagyu beef, finely hand-cut (not ground) to preserve its texture. Lightly seasoned to enhance the rich flavor and marbling of the prized meat.

Deer fillet, a lean game meat with an intense yet refined flavor. Usually served rare or medium.

Known as 'Skirt Steak', the diaphragm is a long, flat, very flavorful cut. It has a fibrous texture but becomes very tender if cooked and cut correctly.

Prized Scottona cut (young female bovine that has never calved). Tender meat with fat marbling that makes it succulent.

Japanese breed beef (or Kobe style) renowned for its extreme tenderness and intense marbling. A buttery and delicate taste experience.

Picanha (beef rump cap) from Wagyu cattle raised in Italy. Combines the characteristic flavor of the Brazilian cut with the quality and tenderness of Wagyu.

Bone-in steak from the Black Angus loin. Highly appreciated meat for its balance between lean and fat. Price varies by weight.

Beef bavetta, a fibrous and very flavorful abdominal cut. Excellent grilled, served sliced against the grain to maximize tenderness.

Boneless ribeye center cut (entrecôte). American cut of Black Angus, known for its succulence and decisive flavor.

Selected beef (often of Finnish origin) characterized by high marbling. 'Sashi' means marbled in Japanese, indicating the quality of intramuscular fat.

Fresh stretched-curd cheese made from buffalo milk. Soft, juicy, and with an unmistakable milky flavor.

A piece of aged Grana Padano cheese, served with a crust of hazelnuts and honey. A sweet-salty and crunchy contrast.

Very thin slices of raw beef. Usually seasoned with oil, lemon, and cheese shavings. Fresh and light.

Thin slices of raw deer meat. It has a more intense and wild flavor than beef, served marinated.

Selection of prized and unique cured meats: duck speck, fallow deer ham, and Cinta Senese pork salami.

Plate of Culatta, a prized cured meat similar to Culatello, obtained from the best part of the pork thigh. Sweet and aged.

Thin slices of Bresaola, aged and air-dried beef cured meat. Lean, dark red color, delicate flavor.

Prized Wagyu beef tartare. Raw meat hand-cut, renowned for its exceptional tenderness.

Wagyu carpaccio enhanced by the aroma of black summer truffle (Scorsone). A luxurious and aromatic appetizer.

Iconic Roman dish. Spaghetti tossed with Pecorino Romano and a mix of freshly ground peppers. Creamy and spicy.

Thick egg pasta with a rich 'house' sauce: flavorful sausage, mushrooms, aromatic truffle, and cherry tomatoes.

Thick tubular pasta with Amatriciana sauce (tomato and guanciale/pancetta), enriched with garlic and spices. Robust flavor.

Filled pasta with a soft center of stracchino cheese and truffle. Served with a delicate butter and parmesan sauce.

Thick egg pasta served with a wild boar ragu. Rustic dish with an intense game flavor.

Large ravioli filled with eggplant and smoked scamorza cheese. Served with a light tomato sauce.

Reinterpretation of the classic: ravioli filled with cacio e pepe cream, served with a truffle sauce.

Thick fresh pasta (similar to chitarra spaghetti) with a sweet and delicate yellow tomato sauce.

Grilled Brazilian chicken breast cut into strips. Light and protein-rich dish.

Grilled chicken served sliced. Simple and tasty.

Grilled duck breast. Red meat with a decisive flavor, usually served pink inside with crispy skin.

Prized fowl meat, similar to chicken but more flavorful and aromatic, grilled.

Prized Pata Negra (Iberian) pork cut, hidden between the shoulder and belly. Extremely tender and flavorful due to infiltrated fat.

Irish beef ribeye steak, boneless. Tender grass-fed meat, rich flavor.

Asado cut (cross-cut ribs) from New Zealand. Flavorful meat ideal for grilling.

The most tender and lean cut of beef, grilled. Delicate flavor, melts in your mouth.

Classic Italian origin beef steak, grilled.

Bavetta, a muscular and flavorful cut from the abdomen. Grilled and served sliced.

Angus diaphragm. Very flavorful and juicy cut, unique texture.

Prized Pata Negra (Iberian) pork cut. Red meat, highly marbled and with an intense hazelnut flavor.

Impressive bone-in steak (T-bone or ribeye), loin cut. Ideal for hearty appetites.

Prized Scottona thigh cut (young female cattle that has never calved). Tender meat with fat marbling that makes it succulent.

Prized Kobe/Wagyu breed thigh cut, very valuable.

Italian Wagyu rump cap. Combines the flavor of picanha with the quality of Wagyu.

Polish beef fillet, known for its excellent quality-price ratio and tenderness.

Kangaroo meat, red, very lean and rich in iron. Flavor reminiscent of game but more delicate.

Deer fillet. Dark, lean, and flavorful meat.

Beef burger served on a plate without bread, accompanied by potatoes.

Maxi 300g beef burger on a plate with a side of potatoes.

Burger made with wild boar meat, more intense and wild flavor. Served with potatoes.

Classic crispy french fries.

Roasted potatoes cooked in the oven with aromatic herbs (usually rosemary).

Leafy green vegetable with a slightly bitter taste, usually sautéed in a pan with garlic and chili pepper.

Small sweet green peppers, fried or sautéed.

Broccoli sautéed in a pan ('ripassati') with oil, garlic, and chili pepper.

Escarole (endive) cooked in a pan with a rich dressing of olives, sweet onion, and crispy guanciale.

Freshly hand-cut french fries, not frozen.

Fried orange sweet potatoes. Sweet flavor reminiscent of pumpkin.

Basic mixed salad with mixed vegetables.

Italian-colored salad (Caprese revisited) with lettuce, fresh mozzarella, and cherry tomatoes.

Rich salad with creamy avocado, olives, and fresh vegetables.

House salad with croutons and capers for a savory touch.

Classic Roman street food: fried rice croquette with tomato, with a melting mozzarella center.

Zucchini sticks or slices coated in batter and fried.

Fried eggplants flavored with sweet paprika.

Soft French cheese breaded with corn flakes and fried. Crispy outside, melted inside.

Green peppers stuffed with mozzarella and fried.

Green olives, pitted, stuffed with minced meat, breaded and fried.

Simple white pizza seasoned only with oil, salt, and rosemary. Excellent as an appetizer or bread.

The most classic pizza: tomato sauce, mozzarella, and basil.

Flavorful pizza with salted anchovies and capers.

Margherita pizza with added champignon mushrooms.

Spicy pizza with salami (Ventricina or Napoli type) and extra chili pepper.

Pizza divided into four slices with different toppings, here proposed with mixed vegetables.

Rich pizza with a mix of ingredients including cooked ham, artichokes, mushrooms, olives, and sometimes hard-boiled egg.

Fresh pizza with buffalo mozzarella (juicier than fior di latte) and pachino tomatoes.

House pizza, flavorful with anchovies, olives, and quality San Marzano tomato.

House dessert: a zabaglione mousse (egg and liqueur wine cream) with tart berries, crunchy meringue, and coffee.

Famous Italian spoon dessert. Soaked ladyfingers, mascarpone cream, and cocoa. Available in different flavor variations.

Crispy puff pastry pieces served with delicate Chantilly cream and powdered sugar.

Chocolate lava cake served hot, typically with a soft, molten center.

Frozen and refreshing fruit dessert. Excellent at the end of a meal to cleanse the palate.

Mineral water in a small bottle.

Mineral water served in a large glass bottle.

Sweet carbonated drink.

Orange or lemon flavored carbonated drinks.

Clear, light, and refreshing Lager beer.

Amber or red beer, usually more malty and full-bodied than blonde.

German-style wheat beer. Cloudy, aromatic, and not very bitter.

Red wine from central Italy. Robust, tannic, and fruity, pairs well with red meats.

Typical red wine from Lazio. Spicy and intense.

Full-bodied, alcoholic Puglian red wine with notes of ripe fruit and jam.

Famous Tuscan red wine based on Sangiovese. Dry and versatile.

Tuscan red wine, soft and fragrant.

Probably a Syrah-Merlot blend. International red wine, soft and spicy.

One of the most prized expressions of Puglian Primitivo. Complex and structured.

Light and fruity Venetian red wine, or more full-bodied if Ripasso.

Elegant and delicate red wine, with aromas of berries.

Aged Puglian red wine, intense and spicy.

Red wine from Trentino-Alto Adige. Dark color, aroma of violets and blackberries.

Structured red wine.

Umbrian red wine, powerful and tannic (especially if Sagrantino).

Sicilian volcanic red wine. Mineral and elegant.

Quality Sicilian red wine (Nero d'Avola).

Prized and noble Tuscan wine, aged and complex.

One of the most tannic and long-lived wines in Italy, from Umbria.

Spanish white wine.

White wine from central Italy. Fresh, savory, and structured.

International grape variety. Can be fresh and fruity or buttery if aged in wood.

Aromatic white wine with vegetal and citrus notes.

Coastal white wine, savory and fresh.

Light and drinkable white wine.

Campanian white wine, fresh and mineral.

Sicilian white wine, golden and fragrant with exotic fruit.

Structured and savory Sicilian white wine.

Elegant and floral Friulian wine.

Probably 'Catarratto', a Sicilian grape variety. Fresh and citrusy.

Aromatic white wine from northern Italy, with unmistakable notes of lychee and roses.